White Bean Minestrone
Serves: 8 to 10
Prep time: 15 minutes (Cooking: 20 minutes)
This is a basic template for soul-satisfying soup. Minestrone by nature is a regional seasonal soup done in an improvisational way. Start with the basic beans, onions and carrot. Add celery and vary the vegetables according to the season; I use cabbage and greens as well as root vegetables or chopped fennel in autumn. Try to limit yourself to about five vegetables and have fun with it. Eat as a meal or serve a cup with grilled salmon and a salad.
- 1 teaspoon olive oil Add to list
- 4 cloves of garlic, peeled and finely chopped Add to list
- 1 large onion or leek, finely chopped Add to list
- 1 large white potato, washed and diced Add to list
- 1 to 2 carrots, chopped Add to list
- 1 to 2 stalks celery, chopped Add to list
- 1 small head cabbage, chopped Add to list
- 1 turnip or rutabaga, peeled and chopped Add to list
- Bouquet Garni Add to list
- 2 15-ounce cans of white beans, rinsed and drained Add to list
- 6 to 8 cups water or stock Add to list
- 1 bunch fresh greens, such as collards, kale, spinach or chard, thinly sliced Add to list
Sauté garlic and onion or leek in olive oil until just beginning to brown on the edges. Add remaining chopped vegetables and sauté until glossy, about 5 minutes. Add remaining ingredients and simmer 10 to 20 minutes, until vegetables are cooked through. Remove Bouquet Garni.
Serve with a splash of cider vinegar or balsamic vinegar and a sprinkle of grated cheese for garnish.
Recipe by, PCC Cooks Instructor